| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 7 |
md |
Sized dried chipotle chiles; stemmed and slit lengthwise, up to 10 |
| 1/3 |
c |
Onion; in 1/2" slices |
| 5 |
tb |
Cider vinegar |
| 2 |
|
Cloves garlic; sliced |
| 4 |
tb |
Ketchup |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Today I inadvertently deleted the name/address of the person who
requested a recipe for adobo sauce. When I went to one of my favorite
sites, Index of Sauces and Seasonings-Diana's kitchen, there was a
very simple recipe there, among recipes for many other wonderful
sauces.
Combine all of the ingredients in a pan with 3 cups of water. Cover
and cook over low heat for 1-1.5 hour, until the chiles are very soft
and the liquid has been reduced to one cup. This recipe will keep for
several weeks in the refrigerator in an airtight container.
for chipotle puree, place the cooked chipotles and sauce ina blender
and puree. Put through a fine sieve to remove seeds. Makes 1 cup.
Diana credits this recipe to Mark Miller's book, _The Great Chile
Book_
Check out: http://www.net/kitchen/page/sauceidx.htm
Posted to CHILE-HEADS DIGEST by Ron Hay <ronhay@pacbell.net> on Aug
16, 1999, converted by MM_Buster v2.0l.
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